Will “Chef, Instructor” be Replaced By Robots? 🤔

Job Description

Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Job Details

• The SOC (Standard Occupational Classification) code is 35-1011.00
• The Mean Annual Wage in the U.S. is $ 47,390.00
• The Mean Hourly Wage is $ 22.00
• Currently, there are 134,190 people on this job

☝️ Information based on the reference occupation “Chefs and Head Cooks”.

Also Known As…

• Chefs and Head Cooks
• Line Cook
• Head Cook
• Executive Sous Chef
• Executive Chef (Ex Chef)
• Corporate Executive Chef
• Cook
• Chef
• Certified Executive Chef (CEC)
• Banquet Chef
• Wedding Cake Designer
• Sushi Chef
• Sous Chef
• Second Baker
• School Cafeteria Head Cook
• Salad Chef
• Pie Maker
• Personal Chef
• Pastry Cook Apprentice
• Pastry Cook
• Pastry Artist
• Passenger Vessel Chef
• Pantry Chef
• Menu Planner
• Master Chef
• Kitchen Supervisor
• Kitchen Manager
• Kitchen Chef
• Head Pastry Chef
• Head Chef
• Head Baker
• Culinary Specialist
• Culinary Chef
• Culinary Artist
• Cooking Chef
• Cook Manager
• Confectioner
• Chocolatier
• Chief Cook
• Chef, Instructor
• Chef Manager
• Chef de Froid
• Chef de Cuisine
• Cake Mixer
• Cake Maker
• Cake Icer
• Cake Froster
• Bread and Pastry Baker

Tasks for “Chef, Instructor”

• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Meet with sales representatives to negotiate prices or order supplies.
• Check the quantity and quality of received products.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Determine how food should be presented and create decorative food displays.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Record production or operational data on specified forms.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Arrange for equipment purchases or repairs.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Demonstrate new cooking techniques or equipment to staff.

Related Technology & Tools

• Carbonated beverage dispensers
• Bread slicers
• Desktop computers
• Convection ovens
• Cake decorating tools
• Laptop computers
• Rolling pins
• Infrared heat lamps
• Boning knives
• Double boilers
• Hot dog cookers
• Cream whippers
• Gas-powered deep-fat fryers
• Toasters
• Fire suppression blankets
• Food smokers
• Kitchen tongs
• Commercial dishwashers
• Strainers
• Garbage compactors
• Pasta machines
• Refrigerator thermometers
• Kitchen shears
• Instant-read pocket thermometers
• Pizza ovens
• Pressurized steam cookers
• Chefs' knives
• Meat grinders
• Food processors
• Mandolines
• Gas stoves
• Serrated blade knives
• Electric ovens
• Sifters
• Juice dispensers
• Salamanders
• Blenders
• Personal computers
• Steam tables
• Ice-making machines
• Waffle makers
• Meat thermometers
• Griddles
• Grills
• Slicing machines
• Dry or liquid measuring cups
• Juice extractors
• Rotisserie units
• Conveyer ovens
• Paring knives
• Vegetable peelers
• Apple corers
• Sieves
• Electric stoves
• Bone saws
• Mixers
• Vegetable brushes
• Electric deep-fat fryers
• Commercial coffee grinders
• Braziers
• Broilers
• Cappuccino makers
• Oyster knives
• Rice cookers
• Box graters
• Knife sharpeners
• Food shredders
• Woks
• Commercial coffeemakers
• Gas ovens
• Steam kettles
• Parisian cutters
• Blast chillers
• Melon ballers
• Kitchen fire extinguishers
• Commercial microwave ovens
• Plane graters
• Portion scales
• Meat slicers
• Fruit zesters
• Food dicers
• Ice shaving or crushing equipment

• Microsoft PowerPoint
• Culinary Software Services ChefTec
• Sage MAS 90 ERP
• Nutrition analysis software
• Barrington Software CookenPro Commercial
• Email software
• Microsoft Office
• Axxya Systems Nutritionist Pro
• EGS CALCMENU
• Microsoft Word
• Food Software.com IPro Restaurant Inventory, Recipe & Menu Software
• Microsoft Excel
• GNOME Gnutrition
• ReServe Interactive
• Menu planning software
• ADP eTIME
• EGS F&B Control
• Internet browser software
• CostGuard
• SoftCafe MenuPro
• Delphi Technology
• Google spreadsheet